نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 عضو هیات علمی پژوهشکده اکولوژی خلیج فارس و دریای عمان، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات اموزش و ترویج کشاورزی
2 مدیر کنترل کیفیت شرکت صید و ساحل لنگه
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective: Saccostrea cucullata is an edible and native shellfish to the rocky coasts of southern Iran, which is marketed without any special processing and is used by some people in the south. So far, numerous studies have been published in domestic and foreign sources on the nutritional value, metal accumulation, and the presence of biotoxins in shellfish.
Materials and Methods: After being transferred to the Lengeh soft-shell station, the collected oysters were placed in fiberglass bathtubs for the self-purification process. Then, the self-purified oysters were used in the production of canned oysters in brine. Finally, samples were taken from the purified raw and canned oysters in brine and tested to determine the amount of protein, fat, amino acids, fatty acids, and moisture.
Results: The protein and fat content in raw oysters were 15.5 and 2.32%, respectively, which decreased to 15.3 and 2.16% during the canning process in canned oysters in brine, respectively, and there was no significant difference. The highest ash content was reported in canned oysters in brine (3.82%), followed by raw oysters (3.56%). The moisture content in the two studied samples was accompanied by slight changes, but these changes were not significant. The highest amino acid content in raw oysters included glutamic acid, aspartic acid, glycine, and arginine, which were 52.4, 32.4, 27.8, and 24.2 mg AA/g, respectively, and the lowest essential amino acids in oysters were histidine (6.6 mg AA/g) and methionine (6.8 mg AA/g), respectively. The major fatty acids in edible oysters (Saccostrea cucullata) are saturated fatty acids (SFA) including myristic, stearic and palmitic at 28.027 to 30.576%, monounsaturated fatty acids (MUFA) including oleic, octadecenoic, eicosanoic and erucic at 26.060-21.018%, and polyunsaturated fatty acids (PUFA) including linoleic acid, gamma and alpha linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid at 142.45 to 50.954%. The ratio of omega-3 to omega-6 fatty acids in raw oysters and canned oysters in brine was reported to be 0.786 and 0.656, respectively.
Conclusion: Based on the results, the nutritional value of the : Saccostrea cucullata oyster is very useful and significant in terms of protein and amino acids, total fat, and omega-3 fatty acids, and its consumption is recommended as a valuable food source, taking into account the risk factor of consumption and religious issues.
کلیدواژهها [English]
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